Thanksgiving Recipes

I'm so excited! I talked to my mom and she has decided to do Thanksgiving at our house this year! (For those of you who don't know, I'm away at college, so this is great! We usually do lunch at one set of grandparents and dinner at the other, so this is much easier for me). I'm so excited because for as far back as I can remember, we've never done it at my house, so I've never got to help cook. I'm starting to try and look up some recipes to take home, so I can help Mom cook. Anyone either have some good recipes to give me, or some good websites? I've been doing some searching on FoodNetwork site. I've never had Pumpkin pie so I'm definately looking for some good recipes for that. And I LOVE potato/hashbrown casserole, and am looking for a good recipe to use for that. (My mom probably already has one, but I wanna see what some other people use). I'm up for any ideas about any kinda food!

My hash brown recipe is in this thread:

http://www.thecatsite.com/forums/sho...t=thanksgiving

I always have Thanksgiving here for my family and I think I just finalized what I am making. Now I'm making out my huge grocery list!

I make a pineapple casserole that is easy and so good-



PINEAPPLE CASSEROLE

2 lg. cans chunky pineapple (drained)
1 1/2 c. sugar
6 tbsp. self-rising flour
2 c. grated sharp cheese


Drain pineapple, reserving 3 tbsp. juice. Combine flour, sugar and stir in reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 1 quart casserole.


PINEAPPLE CASSEROLE TOPPING:
2 c. Ritz cracker crumbs
1 stick melted butter

Thanks to you both! I'm adding them to my list to print out before going home!

That's so unusual!! but does sound good. I'll have to try it!

I have an absolutely STUNNING stuffing that was my late mother-in-law's recipe. It's a sausage & chestnut stuffing. DELICIOUS!!! If I get some interest in it I'll post the recipe. It's long to write.

I'd be happy to print it and take to my mom! But since it's long, be in no hurry to get it done! I won't be leaving to head home for another week!

I never cook dinner during the holidays...my mother or my BF's grandmother usually does that.
But I do have a KILLER dessert recipe.

Maple Pecan Pie

1 cup maple syrup
3/4 cup brown sugar
3 eggs
1/4 cup sugar
3 tablespoons butter
1 tablespoon flour
1 teaspoon vanilla
1 9" pie crust (deep dish!!)
1 1/2 cups pecans (whole, halved, whatever...just not crushed)

Mix the first 9 ingredients.
Spread pecans over the bottom of the pie crust.
Pour the filling over the pecans.
Bake at 350 degrees until set.
Allow to cool, and enjoy!!!

I promise this is absolutely delicious...fattening as all get out, but a great holiday treat.

The best pumpkin pie in the world turned this eh, so-so pumpkin eater into adoring pumpkin pie...on foodtvnetwork, look up Paula Dean, her pumpkin pie recipe is the best (has cream cheese, the ingredient I think that makes it so outstanding).

Anyone I have served this to, loved it

Originally Posted by Pat & Alix

The best pumpkin pie in the world turned this eh, so-so pumpkin eater into adoring pumpkin pie...on foodtvnetwork, look up Paula Dean, her pumpkin pie recipe is the best (has cream cheese, the ingredient I think that makes it so outstanding).

Anyone I have served this to, loved it

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How funny! I think the one you are talking about it one I found last night and added to my list! Its called the Apple Butter Pumkin Pie, that it? It sounds wonderful!

Originally Posted by AshleyNicole

How funny! I think the one you are talking about it one I found last night and added to my list! Its called the Apple Butter Pumkin Pie, that it? It sounds wonderful!

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Nope, not that one, it's this one by her: click here for link

Originally Posted by AbbysMom

My hash brown recipe is in this thread:

http://www.thecatsite.com/forums/sho...t=thanksgiving

I always have Thanksgiving here for my family and I think I just finalized what I am making. Now I'm making out my huge grocery list!

Click to expand...

I use this same recipe except I substitute crushed corn flakes for the bread crumbs..

I can't resist sharing this -- it's my very favorite thing my mom makes. She invented it herself as a way of using up stale bread, back when she and my father were a poverty-stricken young couple just after WWII. It doesn't sound like much, but trust me... everybody loves this stuff!

Dorie's Corn Casserole

- About 6 cups of cut corn (preferably fresh, but frozen is fine, too)

- About 10 slices of dense white bread (Pepperidge Farm Sandwich Bread is MUCH better than the standard spongy supermarket loaf)

- Butter

- Milk

- White flour

- Sugar, salt, pepper


First, stack up your bread and slice it into half-inch cubes. Melt a half-stick of butter in a large skillet and toss the bread cubes in at medium-high heat. Keep turning them with a spatula until they are all well-buttered and crispy, but not brown. (You may need to do them in a couple of batches.)

Taste one. Mmmmhmmm, good. :-) Set those aside.

If you're using frozen corn, rinse it in a colander and let it drain. If you're using fresh corn, just cut it off the cob, then scrape the cob with the back of the knife to get at the very last of the goodness! :-) Sprinkle about two tablespoons of sugar over the corn.

In a large saucepan, gently melt a stick of butter -- don't let it start to brown. Sprinkle in a little flour, stirring constantly over medium heat. Keep adding flour a little at a time, stirring and letting it cook until you have a pasty consistency. Stir in a tiny bit of milk at a time until the consistency is like a milkshake. Then add a good pinch or two of salt and a bit of pepper.

Pour the corn into the saucepan and gently fold it together with the white sauce. There should only be enough sauce to coat the corn -- not to make a soup out of it. Pour the mixture into the baking dish and spread it evenly edge to edge.

Now take your fried breadcrumbs and spread them over the top of the corn. Cover the pan loosely with tin foil, just to keep the breadcrumbs from browning too quickly, and bake it at 350 F until the edges start to bubble. Then remove the tinfoil and bake it until the breadcrumbs are golden brown.

Ready to serve! Because we don't really measure closely, each person usually wants to add a little sugar or salt at the table to adjust it to his own taste.

It's a bit of work... but nobody will ever forget this dish! Have a great Thanksgiving...

Thanks so much everyone, so far I have all these recpies compiled into one document, and ready to add more! I'm SOO excited, this next week and a half better go by fast!

I don't know if you've gotten a turkey yet, but if you haven't I would suggest getting one soon. The frozen ones are frozen SOLID. While they say to allow one full day per 5 pounds of turkey to defrost in the refrigerator, but every time I followed that guideline I had a very frozen turkey the day before Thanksgiving and had to quick-thaw it in warm water (a pain the the butt, since you have to change water every 20 - 30 minutes to keep the water warm enough...) I picked up my ~16 lb. turkey yesterday and stuck it in the fridge. It should be mostly thawed by next Thursday.

Originally Posted by valanhb

I don't know if you've gotten a turkey yet, but if you haven't I would suggest getting one soon.

The frozen ones are frozen SOLID. While they say to allow one full day per 5 pounds of turkey to defrost in the refrigerator, but every time I followed that guideline I had a very frozen turkey the day before Thanksgiving and had to quick-thaw it in warm water (a pain the the butt, since you have to change water every 20 - 30 minutes to keep the water warm enough...) I picked up my ~16 lb. turkey yesterday and stuck it in the fridge. It should be mostly thawed by next Thursday.

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Thanks for the tip! I'll call my mom tonight and make sure she plans on having in the next few days!

The best thing to make for Thanksgiving dinner is



RESERVATIONS!